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Need an EASY breakfast win?? Tired of the same old thing? I got you covered with this simple sausage frittata recipe. You’ll be amazed at how quickly it comes together, even on busy mornings! And your family will love something new and different for breakfast!!
This frittata recipe is an egg dish packed FULL of veggies, sausages, eggs, milk, and plenty of cheese. It’s like an easy breakfast casserole but cooked through in no time at all because you start it on the stovetop and finish it in the oven.
The difference between a frittata and a quiche is minute and yet OH SO HUGE! A frittata doesn’t have a crust while a quiche does!! A frittata is kind of like a crustless quiche.
How to make an egg frittata
I used to try to make frittatas all the time. And I always FAILED. Either the eggs stuck, it didn’t cook through or it was just runny even fully cooked. But I cracked the code thanks to the Kitchn! A while back I looked up the perfect ratio for making frittatas. I wanted to be successful because we have chickens and always have eggs to use up. And A frittata is a great use of eggs!
The correct ratio for a frittata, meaning it works perfectly every time, is 2 cups cooked vegetables or meat, 1 cup shredded or crumbled cheese, 6 eggs, and a 1/4 cup cream. Use that combination in a 10-inch skillet for a perfect breakfast frittata every time. The ONLY thing you can change is to swap out whole milk for the heavy cream.
For this recipe, I added 8 sausage links on top of the eggs so I didn’t measure them in as part of the “2 cups of ingredients” because I wanted them to show up on top of everything in a sunburst pattern. Pulling an oven-safe skillet out of the oven with all the sausage baked into was definitely a way to get kids to the table on time.
What do you need??
- vegetable oil or light olive oil, optional depending on your sausage, see below
- sausage links
- frozen diced potatoes
- red bell pepper, green bell peppers work
- baby spinach
- onion, sweet or red onions are great here
- garlic powder
- black pepper
- large eggs
- shredded cheddar cheese or a cheddar blend
- whole milk or heavy cream
- 10-inch skillet
- cutting board
- large bowl
- whisk or fork
- paper towels
Cast-Iron Skillet or Non-Stick?
I labored under the fact that “I HAD TO USE CAST-IRON” for a frittata for years. And they just never turned out as nice as I wanted. Then I switched to non-stick skillets. And oh what a difference! Once I switched to non-stick my frittata-making leveled up considerably. Whatever frying pan or skillet you use make sure of two things, it should be an ovenproof frying pan AND it should be 10-inch skillet.
What kind of cheese for frittatas?
I operate on the “use what you have” method for this recipe. You can use cheddar, mozzarella cheese, a cheese blend, feta cheese, swiss cheese, or any cheese you like. Or have on hand!
Can I use different sausages in this recipe?
You can! YOu can add cooked ground sausage on top of the frittata instead of links. Or use brown and serve sausages instead of raw sausage links. Or try a light chicken sausage. Even hot Italian sausage would work. Just adjust the cooking time for the kind of sausage you’re using.
This Easy Frittata is ALSO perfect for dinner!
We LOVE breakfast for dinner, don’t you?? I know some people don’t care for it, like my husband, but when I served this frittata he wasn’t against it. Served with air fryer french toast and fresh fruit on the side this makes a nice full dinner everyone can enjoy.
Or use it for meal planning
This frittata actually tastes better the next day! So you can make it early in the week, pack it in lunch container dishes, and eat it for the week! It’s delicious HOT or COLD!! This is meal prep made easy.
Store any leftover frittata in an airtight container in the fridge for up to 4 days. You can reheat in the microwave or the air fryer. Or like I said, it can be enjoyed cold.
Sausage Frittata Recipe
- 1 tbsp vegetable oil optional if your sausage aren’t low fat you may not need it
- 8 sausage links uncooked
- 2 cups potatoes diced frozen
- 1/4 cup red pepper diced
- 1 TBSP onion chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups baby spinach
- 1 cup shredded cheese cheddar or a blend, or crumbled cheese
- 6 eggs
- 1/4 cup heavy cream or whole milk
- preheat the oven to 400°
- heat the oil, if using, over medium-high heat, add sausages, and cook until browned
- remove the sausages and set them aside on a plate lined with a paper towel
- reduce the heat to medium
- leave the oil in the pan from the sausages, or the vegetable oil if you used it
- add the potatoes and cook for 1-2 minutes
- then add the red peppers and onions
- cook and stir for another 2 minutes
- sprinkle with garlic, salt, and pepper over the potatoes
- cook another 2 minutes
- and add the spinach on top, stir it in, and let it cook until soft and wilted
- taste and add more salt or pepper if needed
- once it’s wilted sprinkle the cheese on top of the potato mix
- beat the eggs and cream or milk together and pour the egg mixture over the potato mixture
- as the eggs set press the sausges in a starburst pattern on top
- turn the heat to low and let it cook for 4 minutes, do not stir
- then slide the skillet into the preheated oven and bake for 10-12 minutes or until the frittata is set and cooked through
- check for doneness at the 10-minute mark by cutting the center of the frittata to check for runny eggs
- if you see raw eggs bake again for 2 more minutes until the eggs are cooked through
- cool for 5 minutes, slice and serve